Mussels And Pipis In Oyster Sauce - cooking recipe

Ingredients

1 kg mussels
750 g pipis
4 tablespoons oyster sauce
2 tablespoons palm sugar, chopped
sesame oil
2 -3 cm knobs fresh ginger, peeled and thinly sliced
1 bunch spring onion, washed and sliced into 5 cm lengths
1/2 bunch coriander sprig, picked
white pepper

Preparation

Heat a wok and add about a centimetre of water to cover the bottom.
Add the mussels and pipis and cover with a tight-fitting lid.
Steam for a few minutes and remove shellfish to a bowl as they open.
With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
Serve in individual bowls with rice or fine egg noodles.